Orange Rolls Trial: Gluten-free, Dairy-free, Nut-free

April 12, 2013

When our church has general conference, it is my tradition to actually make breakfast instead of just letting everybody fend for themselves with cereal. This year, I decided to try my hand at Orange Honey Buns from Eternally Gluten-Free. Though instead of buying white rice to make the dough that Cura suggested, I decided to make the dough from the cinnamon rolls from Gluten-Free Baking Classics and adding in the different flavorings.

The Changes

To make it Joseph-safe, I swapped out cow’s milk for coconut milk.

The Method

Scald the milk by placing half of it in the microwave for 30 seconds. Add the rest of the cold milk, and then the yeast. Let sit for five minutes until foamy.

Meanwhile, in a small bowl, beat together eggs, oil, and honey. In the bowl of your mixer, combine flours, sugar, xanthan gum, salt, and orange zest.

Add egg and yeast mixtures to the flour mixture, and stir until combined. Then turn speed up to high for 3 minutes.

I spooned the dough onto parchment paper and started to roll it out before realizing that the honey I had added to the dough made it too sticky to be workable.

What happened when I tried to peel parchment paper away from the dough.

I tried adding more flour to the dough, but by this point, it was unworkable. So, I decided to give up on forming rolled up buns and just scoop the dough into a pan to make rolls.

Mix together filling ingredients, then drizzle over the formed rolls. Mine is pink, because I used the juice from a blood orange I bought by mistake.

Let rise for an hour, then bake at 350 for 20 minutes until lightly browned.

Be careful when dishing out the rolls as the glaze is quite hot. Unless you want to end up with burned fingers like mine. 🙂 Serve warm.

Scald the milk by microwaving half of the milk on high for 30 seconds. Add the remaining milk and yeast. Stir, then let sit for 5 minutes until foamy.

Meanwhile, in one bowl, beat together eggs, oil, and honey. In the bowl of your mixer, combine sweet rice flour, sugar, brown rice flour blend, xanthan gum, and salt. Add yeast and egg mixtures to the flour mixture. Mix until combined, then beat on high speed for 3 minutes. (NOTE, if you want a dough that is easier to work with, add more flour at this point)

Everyone had multiple of these rolls. They were nice and sweet. Perhaps too sweet at times from the soaked in glaze around the edges. The main drawback of these is the stickiness of the dough. I’d do these again, and tweak that around.